Zucchini Lasagna Roll Recipe

Yield: 9 people
Prep Time:
20 mins
Cook Time:
40 mins
This gluten-free Zucchini Lasagna Roll recipe is healthy but with all the flavor of the traditional version. It is very easy to make and it is stuffed with ricotta and parmesan and topped with marinara and mozzarella cheese.
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4.5 from 12 votes

Ingredients

  • 15 oz part-skim ricotta
  • 2 tbsp parsley — chopped
  • 1 large egg
  • 1/4 cup freshly grated Parmesan cheese
  • 16 oz part-skim mozzarella cheese — shredded
  • 4 cups homemade tomato sauce or your favorite sauce
  • 4 medium zucchini — sliced 1/8" thick (UPDATE: Grill or broil the zucchini slices before assembling your lasagna. It helps to draw out some moisture!)

Instructions

  1. Preheat oven to 375°.
  2. In a medium bowl, mix ricotta cheese, parsley, parmesan cheese, and an egg. Stir well.
  3. In a casserole, spread some homemade tomato sauce on the bottom.
  4. Start by placing wax paper, aluminum foil, or a clean cutting board on the counter and lay out zucchini slices.
  5. Spread about 3 tablespoons of the ricotta mixture first over each individual zucchini slice.
  6. Then, sprinkle some mozzarella cheese.
  7. Carefully roll up and place them in the baking dish.
  8. After that, use remaining tomato sauce to top the zucchini lasagna rolls.
  9. Sprinkle parmesan and mozzarella cheese.
  10. Bake covered with foil for approximately 30 minutes. Remove the foil and bake for 15-20 minutes more until cheese is melted.
Course: Main Course
Cuisine: American
Keyword: dinner, gluten-free, healthy, low-carb, Special Diet, vegetarian

Nutrition Information

Amount per serving (1/9) — Calories: 251, Fat: 13.9g, Sodium: 519.2mg, Carbohydrates: 11.9g, Sugar: 4.9g, Protein: 20.8g

If you make this recipe, follow @primaverakitchen on Instagram, snap a photo and hashtag it #primaverakitchen. I'd love to see what you're making!

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